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{{Golden Milk }}
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It’s anti-inflammatory
It’s an anti-oxidant
It relieves pain
and it’s delicious
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Golden Milk gets it’s yellow color from a Chinese herb called Jiang Huang.
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In Japanese, it’s called kyōō.
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You might know Jiang Huang as turmeric.
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It’s nature is spicy, bitter, and warming.
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Jiang Huang calls ginger part of it’s family and translates into “ginger yellow.”
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Turmeric rhizome’s super power is to break up blood stasis which means it helps with menstrual pain & cramps, breaks up blood clots, and can get an absent period flowing again. It also helps ease abdominal & chest pain and relieves pain from achey, arthritic joints. You can use it for pain and swelling due to trauma.
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It supports the spleen, stomach, and liver channels.
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If you want to get the most out of this super herb, take it with black pepper and an oil or fat. This combination boosts absorption and effectiveness.
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Turmeric is the first of a series of herbs (ones you already have in your cupboard) that I’ll highlight over the next few months. I love Kitchen Medicine!
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Here’s how I make Golden Milk at home:
2 C milk (hemp, coconut, almond, dairy, etc)
1-2 tsp turmeric powder*
Pinch Black pepper
1-2 tsp Ghee or coconut oil
1/2-1 tsp Cinnamon
Honey or maple syrup to taste
Warm all ingredients on stovetop to desired temperature. *If I have the time, I’ll juice fresh turmeric and use 1-2 tsp of it in place of the dried version. You can freeze the rest of the turmeric juice in an ice cube tray. When you make Golden Milk again, you’ve got a turmeric ice cube ready to go.